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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F10%3A00002759%21RIV11-MSM-16270___
rdf:type
n13:Vysledek skos:Concept
dcterms:description
Fish fat belongs among highly specific nutritious elements especially due to its high contents of polyunsaturated fatty acids. The aim of the presented study was to find out the content 2-thiobarbituric acid reactive substances of over the counter cold and warm marinades the base fish material of which is the Atlantic herring (Clupea harengus) Fifty six marinated fish products stored at temperatures refrigerating have been analyzed before their expiration date. The fat contents were determined by means of the Soxhlet method and the TBARS validated fluorometric micromethod. Fish fat belongs among highly specific nutritious elements especially due to its high contents of polyunsaturated fatty acids. The aim of the presented study was to find out the content 2-thiobarbituric acid reactive substances of over the counter cold and warm marinades the base fish material of which is the Atlantic herring (Clupea harengus) Fifty six marinated fish products stored at temperatures refrigerating have been analyzed before their expiration date. The fat contents were determined by means of the Soxhlet method and the TBARS validated fluorometric micromethod.
dcterms:title
Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network
skos:prefLabel
Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network
skos:notation
RIV/62157124:16270/10:00002759!RIV11-MSM-16270___
n3:aktivita
n14:Z
n3:aktivity
Z(MSM6215712402)
n3:cisloPeriodika
79
n3:dodaniDat
n11:2011
n3:domaciTvurceVysledku
n6:5073189 n6:5611644
n3:druhVysledku
n9:J
n3:duvernostUdaju
n15:S
n3:entitaPredkladatele
n8:predkladatel
n3:idSjednocenehoVysledku
273242
n3:idVysledku
RIV/62157124:16270/10:00002759
n3:jazykVysledku
n4:eng
n3:klicovaSlova
Marinated fish; fat; lipid oxidation; TBARS; baked and cold marinade
n3:klicoveSlovo
n5:fat n5:lipid%20oxidation n5:baked%20and%20cold%20marinade n5:TBARS n5:Marinated%20fish
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[EA892E550750]
n3:nazevZdroje
Acta veterinaria Brno
n3:obor
n17:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
2
n3:rokUplatneniVysledku
n11:2010
n3:svazekPeriodika
2010
n3:tvurceVysledku
Malota, Ladislav Halamíčková, Alena
n3:wos
000280221700022
n3:zamer
n18:MSM6215712402
s:issn
0001-7213
s:numberOfPages
5
n10:organizacniJednotka
16270